Last Day

Today was our last day at AACE. We've met and danced with some really nice people (who are also good dancers and lots of fun in a square). So of course now that we are getting to know them, it's time to leave. Some will be going on to Detroit for the National Square Dance Convention, so we'll see them again there. Others we'll have to hope to meet around the squares.

We enjoyed dancing with Klaus and Ushiii, who came from Germany to square dance and will be in Detroit, too.

This morning Todd Fellegy and Vic Ceder workshopped phantoms (dancing with pretend people, who are very hard to keep track of!). This afternoon we danced with lots of phantoms again with Ann Uebelacker and Ross Howell. Again we had lots of great squares, lots of challenging dancing, and a very hot hall. Everyone was sweating.

A frequent sight: everyone gathered around the computer to find out which square they're assigned to

For the final half hour of the convention, all the callers and dancers were gathered in the C2 hall for the final tip. Callers thanked the dancers for their support and especially for donations. Ross and Sandie talked about Lee's long history with AACE and its predecessor MACA. After 44 years, Lee is retiring from AACE (although not from calling). Dancers gave his a cheer and a long, loud standing ovation.

Some of the staff standing by the state as final comments are made

For dinner tonight we went to De Rango's, a nearby family owned Italian restaurant with Pottingers and Walenters, of course. The food was delicious and unbelievably plentiful. Ken and I split an order of Chicken Cacciatore on Fettucini, and between us we didn't finish it. Everyone else took to-go boxes home.

We've been seeing some alpacas in a field on our way into the park. They're at a place called the Eco Justice Center. Alpacas are quite unusual looking--very fuzzy and rounded, like stuffed animals. Ken saw one in profile and said it looked like a brown topiary.

From De Rango's menu:

Chicken Cacciatore over Fettuccini
Fettuccini topped with seasoned boneless-skinless chunks of chicken breast, mushrooms, onions, peppers, tomatoes and tomato sauce.
Served with Italian bread, salad, and Chicken Florentine soup.